This isn’t just some plain yogurt chicken , I’ve got a secret that gives this creamy chicken a flavor you’d think you can’t get out of a 35-minute meal!
This tastes like a restaurant meal no one would suspect this scent coming from the family kitchen
- The Secret Is In The Marinated
- Greek Yogurt Chicken Ingredients
- The Step By Step Guide
- Recipe FAQ’s
- Greek Yogurt Chicken Recipe
The Secret Is In The Marinated
I’m a big fan of creamy chicken, so much so I have a few different recipes like my Tuscan Chicken or my Creamy Garlic Chicken Breasts this Greek Yogurt Chicken Marinate is different though, the secret is the sun-dried tomato oil, often an overlooked ingredient that I thought, hey, this oil thats been soaking sun-dried tomato has a fair bit of flavor and it’s so unique.
So, I decided to add it into the marinade and the results, well, you’ll have to take my word for it, try it yourselves and let me know what you think!
Greek Yogurt Chicken Ingredients
I’m using a few different spices so there are a few ingredients but don’t let that deter you, it’s all for a full flavor with only a short cook time!
- Chicken Breast: Usually, i’d suggest chicken thigh for flavor, it soaks up flavors and marinade much better and has a bit of fat in it, but I found that in this case there’s just so much flavor that a thigh cut isn’t needed so going for the healthier cut made more sense
- Greek Yogurt: again, a healthy choice, I decided to use Greek Yogurt for it’s ability to really soak in and blend flavors together well
- Sun-Dried Tomatoes: The absolute star of this dish! I purposely cut them just a little bit bigger because I just love a full bite of chicken with a good amount of sun-dried tomato, Don’t forget to reserve some of this oil for the marinade!
- Spices (Paprika, Cumin, Cayenne, Oregano): I chose these as supporting ingredients that pair well with the sun-dried tomato
- Heavy Cream + Parmesan Cheese: Of course, I couldn’t resist adding some cheese, the heavy cream helps thin the sauce out so its not too thick as well
Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.
The Step By Step Guide
Here’s how I made this Greek Yogurt Chicken Marinate the most delicious thing I’ve cooked all week:
- Cut the Chicken . Slice the chicken into bite-sized cubes for max marinade coverage.
- Whisk the Marinade . In a bowl, mix Greek yogurt, spices, and a splash of sherry and sun-dried tomato oil until smooth.
- Coat the Chicken. Toss the chicken through the marinade until it’s fully coated and looking delicious.
- Let It Marinate . Cover and refrigerate. Two hours is good… overnight is better. In a pinch, mix and cook
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- Sear It Golden . In a hot pan with sun-dried tomato oil, sear the chicken in batches until browned. Remove the chicken from the pan. And repeat with the remaining chicken.
- Start the Sauce . In the same pan, cook the onion until translucent, then add garlic and let the aroma take over.
- Get Creamy . Add sun-dried tomatoes, then pour in the cream. Let it simmer low and slow until thickened.
- Finish Strong . Return the chicken to the pan and coat in sauce. Cook for a few minutes, sprinkle parmesan and parsley, and serve hot.
Now, if you like how this tastes, you can also try my Creamy Sun Dried Tomato Parmesan Chicken (No Cream) , and if you’re looking for some sides try my Mashed Potatoes and Greek Chickpea Salad
No Greek yogurt? No problem. You can swap in plain natural yogurt, just make sure it’s full-fat for that creamy texture. Sour cream works in a pinch too.
Absolutely. After marinating, bake the chicken at 200°C (400°F) for 20–25 minutes or until cooked through. You can still make the sauce separately on the stove and pour it over before serving.
Yes! You can skip the cream and finish the chicken with a splash of broth or milk for a lighter version. The sauce won’t be as rich, but still totally delicious.
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IngredientsUSMetric1x2x3x
- ▢ 2.2 lbs chicken breasts
- ▢ ⅔ cups greek yogurt
- ▢ ½ tsp salt
- ▢ 1 pinch black pepper
- ▢ ½ tsp paprika
- ▢ 1 pinch finely chopped parsley
- ▢ ½ tsp cumin
- ▢ ½ tsp cayenne
- ▢ 1 tsp dried oregano
- ▢ 1 tsp dried sherry
- ▢ 2 Tbsp sun dried tomato oil, from the sun dried tomatoes
For the sauce:
- ▢ 1 whole onion medium size, finely diced (brunoise cut)
- ▢ 4 cloves garlic
- ▢ ⅔ cups heavy cream
- ▢ ⅓ cups sun dried tomatoes
- ▢ ¼ cup fresh grated Parmesan cheese
- ▢ 2 Tbsp sun dried tomato oil, from the sun dried tomatoes
Instructions
- Cut the chicken into bite-sized cubes.
- In a bowl, whisk together the Greek yogurt, spices, sherry, and sun dried tomato oil until smooth.
- Toss the chicken in the marinade until fully coated.
- Cover and refrigerate for at least 30 minutes to 2 hours, or overnight for the best result.
- Heat sun-dried tomato oil in a large skillet over medium-low heat. Sear the chicken in batches until browned. Remove and set aside.
- In the same pan, cook the onion until translucent. Add the garlic and cook until fragrant.
- Stir in the sun-dried tomatoes. Let them fry for a couple of minutes, then pour in the cream. Simmer for 5 minutes on low heat.
- Return the chicken to the pan and stir to coat in the sauce. Cook for another 1–2 minutes.
- Garnish with parmesan and fresh parsley before serving.
Notes
- TIPS: Don’t skip the marinade time — the yogurt makes everything so tender, juicy, and full of flavor. Overnight is where the magic happens.
- Yogurt Swap: No Greek yogurt? Use plain natural yogurt instead. Just make sure it’s full-fat for that silky finish.
- Spice Level: This recipe has a mild kick, but you can turn it up by adding extra cayenne or a pinch of chili flakes.
- Storage: Leftovers keep in the fridge for up to 3 days. The sauce may thicken, so reheat gently with a splash of water or cream to loosen it up.
- Serving Tip: Spoon over mashed potatoes, rice, or wrap it in flatbread for an easy next-day lunch. The flavor only gets better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Greek Yogurt Chicken Recipe
Ingredients
- 2.2 lbs chicken breasts
- ⅔ cups greek yogurt
- ½ tsp salt
- 1 pinch black pepper
- ½ tsp paprika
- 1 pinch finely chopped parsley
- ½ tsp cumin
- ½ tsp cayenne
- 1 tsp dried oregano
- 1 tsp dried sherry
- 2 Tbsp sun dried tomato oil, from the sun dried tomatoes
For the sauce:
- 1 whole onion medium size, finely diced (brunoise cut)
- 4 cloves garlic
- ⅔ cups heavy cream
- ⅓ cups sun dried tomatoes
- ¼ cup fresh grated Parmesan cheese
- 2 Tbsp sun dried tomato oil, from the sun dried tomatoes
Instructions
- Cut the chicken into bite-sized cubes.
- In a bowl, whisk together the Greek yogurt, spices, sherry, and sun dried tomato oil until smooth.
- Toss the chicken in the marinade until fully coated.
- Cover and refrigerate for at least 30 minutes to 2 hours, or overnight for the best result.
- Heat sun-dried tomato oil in a large skillet over medium-low heat. Sear the chicken in batches until browned. Remove and set aside.
- In the same pan, cook the onion until translucent. Add the garlic and cook until fragrant.
- Stir in the sun-dried tomatoes. Let them fry for a couple of minutes, then pour in the cream. Simmer for 5 minutes on low heat.
- Return the chicken to the pan and stir to coat in the sauce. Cook for another 1–2 minutes.
- Garnish with parmesan and fresh parsley before serving.
Notes
- TIPS: Don’t skip the marinade time — the yogurt makes everything so tender, juicy, and full of flavor. Overnight is where the magic happens.
- Yogurt Swap: No Greek yogurt? Use plain natural yogurt instead. Just make sure it’s full-fat for that silky finish.
- Spice Level: This recipe has a mild kick, but you can turn it up by adding extra cayenne or a pinch of chili flakes.
- Storage: Leftovers keep in the fridge for up to 3 days. The sauce may thicken, so reheat gently with a splash of water or cream to loosen it up.
- Serving Tip: Spoon over mashed potatoes, rice, or wrap it in flatbread for an easy next-day lunch. The flavor only gets better.
Nutrition
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